Carrageenan Free Classic Berry Compote
Bright, jammy, and bursting with real fruit flavor, this berry compote is the kind of simple recipe that makes everything it touches taste better — think yogurt parfaits, pancakes, ice cream, or a humble slice of toast. Many store-bought fruit sauces and toppings sneak in carrageenan as a thickener, which can be a frustrating hidden ingredient to track down on labels. This version skips all of that entirely, relying on the natural pectin in the berries themselves to create a luscious, spoonable consistency. A little sugar, fresh lemon juice, and zest do the heavy lifting, brightening the fruit and coaxing out a depth of flavor that tastes far more complex than the short ingredient list suggests. The technique of pressing some of the berries against the side of the pan as it simmers is the secret to getting that perfect thick-but-not-gluey texture. A splash of vanilla at the end rounds everything out with a warm, fragrant note. It keeps in the fridge for up to a week, so you can make a batch on Sunday and enjoy it all week long.
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Learn more →Ingredients
6 servings
- 3 cups mixed berries (fresh or frozen), such as strawberries, blueberries, raspberries, and blackberries
- 3 tbsp granulated sugar
- 1 tbsp fresh lemon juice
- ½ tsp lemon zest
- 1 pinch salt
- ½ tsp vanilla extract (optional)
Instructions
- 1
Combine the berries, sugar, lemon juice, lemon zest, and salt in a medium saucepan over medium heat, stirring once or twice to coat the fruit.
- 2
Cook, stirring occasionally, until the berries begin to release their juices and the sugar dissolves, about 3–4 minutes.
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